 | | Directions | PASTRY CREAM:
- Whisk yolks and 1/2 cup milk in a large bowl.
- Add sugar, flour, vanilla, cinnamon and nutmeg.
- Whisk until the sugar is dissolved,
- Meanwhile, bring 1 1/2 cup of milk to simmer in a medium saucepan over medium heat.
- Remove from heat and gradually add the milk into the yolk mixture in the large bowl.
- Whisk to combine.
- Return mixture to the saucepan.
- Cook until it thickens and boils, approximately 5-7 minutes. Be sure to stir constantly or it will stick to the bottom and burn.
- Transfer to a medium bowl and add the 2 tablespoons of butter, stir to melt.
- Press plastic wrap directly onto the surface.
- Place in the refrigerator and chill until cold - approximately 2 hours. This can be made and refrigerated 2 days ahead.
SAUCE:
- Melt butter in a small saucepan over medium heat.
- Add sugar and cook until the mixture is deep amber in color. At first it will turn into a slush mixture but will then turn amber and thick. This takes approximately 10-15 minutes with constant stirring. The mixture will be grainy.
- Reduce heat to medium low and add cream.
- Stir until the sugar mixture dissolves - approximately 2 minutes.
- Add the pumpkin and stir until heated through.
- Refrigerate until cold, approximately 2 hours. Can be made and refrigerated two days in advance.
ROASTED FRUIT:
- Preheat oven to 400° F.
- Mix apples, pears, and lemon juice in a large bowl.
- Place butter in a 9x13 baking dish.
- Place dish in the oven and allow the butter to melt.
- Add fruit to the melted butter and mix to combine.
- Place in the oven and roast until the fruit is soft and golden, stirring occasionally for approximately 45 minutes to one hour. When finished, allow the fruit to cool.
WHIPPED CREAM:
- Whip the cream, sugar and vanilla into a bowl until stiff peaks form. Refrigerate until ready to use.
ASSEMBLY:
- Place split ladyfingers, flat side up, on a baking sheet.
- Brush each with spiced rum.
- Line the bottom of the trifle dish with ladyfingers, covering the bottom completely, rum side up.
- Spoon half of the pastry cream into the lined dish, smooth the top.
- Top the cream with 1/2 of the fruit mixture.
- Drizzle with 1/2 cup of the caramel sauce.
- Line the edges of the dish with a second row of ladyfingers, rum side in.
- Cover the top with a layer of ladyfingers, rum side up.
- Spoon the remaining fruit over the top of the ladyfingers and then the rest of the pastry cream. Drizzle with another 1/2 cup of caramel sauce.
- Line the edge with a 3rd row of lady fingers, rum side in.
- Chill until ready to top with whipped cream and serve.
- May garnish with thinly sliced pears brushed with lemon juice.
|
|
|
Prep Time: 1 hour
Cook Time: 1.5 hours
Container: trifle bowl, two large baking sheets, medium saucepan, small saucepan, large and medium bowl
Servings: 15
|  | | Ingredients | | - | | PASTRY CREAM: |
| - | | 6 egg yolks |
| - | | 2 cups milk |
| - | | 3/4 cup sugar |
| - | | 1/2 cup cake flour |
| - | | 2 teaspoons vanilla extract |
| - | | 2 teaspoons cinnamon |
| - | | 1/4 teaspoon nutmeg |
| - | | 2 tablespoons unsalted butter |
| | |
| - | | SAUCE: |
| - | | 1/4 cup unsalted butter |
| - | | 2/3 cup sugar |
| - | | 1 cup heavy whipping cream |
| - | | 2/3 cup pumpkin pureé - canned or fresh |
| | |
| - | | ROASTED FRUIT: |
| - | | 3 large baking apples - peeled, cored and cut into chunks or slices |
| - | | 3 pears - peeled, cored, cut into chunks or slices |
| - | | 2 tablespoons lemon juice |
| - | | 2 tablespoons unsalted butter |
| | |
| - | | WHIPPED CREAM: |
| - | | 2 cups heavy whipping cream |
| - | | 2 tablespoons sugar |
| - | | 1 teaspoon vanilla extract |
| | |
| - | | 24 ladyfingers - soft |
| - | | 1/3 cup spiced rum, can substitute 2 teaspoons rum extract mixed in with 1/4 cup water |
| |
| |
